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This luxurious Chocolate Covered Strawberry Cheesecake combines rich chocolate and fresh strawberry flavors in a stunning presentation. A chocolate Oreo crust supports creamy strawberry cheesecake filling, topped with glossy chocolate ganache and chocolate-dipped strawberries. Perfect for special occasions, this recipe creates a professional-looking dessert that tastes as impressive as it looks. The balance of chocolate and strawberry flavors in each layer creates a harmonious blend that's both sophisticated and comforting.
Through years of cheesecake baking, I've learned that quality ingredients and proper technique create bakery-worthy results.
Essential Ingredients Selection
- Fresh strawberries provide natural flavor
- Quality cream cheese ensures smooth texture
- Real chocolate for ganache and dipping
- Oreo cookies create perfect crust base
Room temperature ingredients are crucial for proper blending and texture.
Detailed Cooking Instructions
- 1. Begin with crust preparation.
- Process Oreos until finely ground, mix with melted butter. Press mixture firmly into bottom of springform pan. Bake at 325°F for 10 minutes. While cooling, wrap pan exterior thoroughly with foil for water bath.
- 2. For filling, puree fresh strawberries
- and reduce until thickened. This concentrated puree creates intense flavor. Cool completely. Meanwhile, ensure cream cheese, eggs, and sour cream are at room temperature for smoothest blending.
- 3. Beat cream cheese mixture on low speed
- until completely smooth, scraping bowl frequently. Add strawberry puree, extract, and eggs one at a time. Mix just until combined - overmixing creates air bubbles that can crack surface.
- 4. Place pan in water bath and bake
- at 300°F for 1 hour 10 minutes until edges are set but center still jiggles slightly. Follow specific cooling instructions to prevent cracking - gradual temperature changes are key.
- 5. For toppings, prepare ganache
- by pouring hot cream over chocolate, waiting, then stirring until smooth. Pour over cooled cheesecake. Dip strawberries in tempered chocolate and arrange on top just before serving.
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My secret is adding a touch of strawberry extract to enhance natural fruit flavor.
Storage Solutions
Store cheesecake in refrigerator up to 5 days, ideally in airtight cake carrier. If sliced, arrange pieces in single layer in container. For freezing, omit chocolate-covered strawberries and wrap whole cake in double layer of plastic wrap after initial freeze. Keeps up to 3 months frozen. Thaw overnight in refrigerator and garnish fresh before serving.
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Serving Suggestions
Serve chilled but not ice-cold - remove from refrigerator 30 minutes before serving. Add fresh chocolate-covered strawberries just before presenting. Consider additional whipped cream rosettes or chocolate shavings for garnish. For special occasions, dust plate with cocoa powder before plating slice.
Troubleshooting Tips
If cheesecake cracks, cover with ganache. For lumpy batter, ensure ingredients are room temperature. When ganache is too thick, add warm cream gradually. If water leaks into pan, double-wrap foil next time. For uneven baking, check oven temperature accuracy.
Make-Ahead Strategies
Prepare cheesecake up to 3 days ahead, adding ganache day before serving. Dip strawberries and arrange just before serving. Have all ingredients measured and at room temperature before starting. Consider having backup ingredients for special occasions.
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Frequently Asked Questions
- → Can I skip the water bath?
- Not recommended - it prevents cracks and ensures even baking
- → Why reduce the strawberry puree?
- Concentrates flavor and removes excess moisture for better texture
- → Can I make this ahead?
- Yes, but add fresh chocolate strawberries just before serving
- → Why cook at two temperatures?
- Lower temp and slow cooling prevent cracks and ensure smooth texture
- → Can I freeze this cheesecake?
- Yes, freeze without toppings for up to 2 months